Me and my housemate Luke (that's him taking macro pics above; with his latest creations) have a bit of a rivalry with cakes. I don't make them much, he probs whips up a batch or a big cake once every couple of weeks, but we have different styles.
My cakes are (as I was always taught) sifted dry ingredients first with gradually added wet ingredients and whisked till light and fluffy. It's a testament to this method that my cakes are always awesome; but I always use a simple flavour - lemon sponge, chocolate sponge, butterfly cakes... Preference, because, I'm not a fan of fruit in my cakes (if I wanted fruit, I'd eat fruit, goddammit) and if I have a sponge craving, let's face it, any flavour will do. No need to get fancy.
Luke makes his the wrong way round - wet ingredients first - and doesn't sieve up his flour, but he's much more adventurous with his flavours - raspberry and white chocolate is his favourite; and right now there is also a very zesty lemon cake in our fridge, as well as the above cupcakes (which are banana with white chocolate topping, btw). As a result, his cakes are often hit and miss (SIEVING IS THE KEY; but does he listen?) whether on flavour or moistness, which is key.
I think I'm in a bit of a minority; the other people in the house (OK, mostly Dean, maybe Aaron. Gemma doesn't do cake) tend to either love or hate Luke's dessert endeavours while mine enjoy a middle ground - better than his disasters but not as good as his triumphs. Personally I think your own brand can't be beat, and the last lemon cake I made was the moistest I've ever tasted. The main difference between us is he is willing to spend stupid amounts of fresh fruit and flavours for it, while I just chuck in whatever is round the shop/I have in the house.
The testament is, Luke sometimes has to throw mouldy cake out.
Has this happened to me, ever?
Suck it, McNaney.
Course, it's best to throw the cakes out when this occurs...